Cheesy Meatball Soup
With meat, potatoes and other vegetables, this rich-tasting soup is really a meal in one. Process cheese sauce makes it taste like a cheeseburger. I serve this soup with a nice crusty loaf of French bread. —Ione Sander, Carlton, Minnesota
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup chopped onion
- 1 pound ground beef
- 2 cups water
- 1 cup diced celery
- 1/2 teaspoon hot pepper sauce
- 1/4 cup dry bread crumbs
- 2 beef bouillon cubes
- 1 cup cubed peeled potatoes
- 1 cup whole kernel corn drained
- 1/2 cup sliced carrot
- 1 jar (16 ounces) process cheese sauce
- Carbohydrate 10.274739788464 g
- Cholesterol 249.910293076643 mg
- Fat 74.3160555830706 g
- Fiber 1.29759931705622 g
- Protein 17.3502141005744 g
- Saturated Fat 43.8078014258905 g
- Serving Size 1 1 servings (2 quarts). (304g)
- Sodium 642.438808870202 mg
- Sugar 8.97714047140776 g
- Trans Fat 6.14897122534568 g
- Calories 767 calories
In a large bowl, combine egg, bread crumbs and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls., In a large saucepan, brown meatballs; drain. Add the water, celery, corn, potatoes, carrot, onion, bouillon and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer until meat is no longer pink and potatoes are tender, about 25 minutes. Stir in the cheese sauce; heat through.
